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Dessert

Burnt Cream

A custard dessert made by boiling cream with lemon peel, sweetened, mixed with eggs, thickened, browned, and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Burnt Cream

Ingredients

Directions

Make the custard

  1. Boil the cream with the lemon peel.

  2. Sweeten with pound loaf sugar to taste.

  3. Beat the egg yolks and whites with flour, orange‑flower water, and ratafia.

  4. Strain the cream and mix it with the egg mixture when nearly cold.

  5. Stir over low heat until thickened like custard.

Brown and serve

  1. Pour into a silver dish, sprinkle with sifted sugar, and brown with a salamander.

  2. Serve cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the cream into a custard and add richness.
Egg whites
Add lightness and help the custard set when gently heated.
Cream
Provides the rich fat and body of the custard.
Loaf sugar
Sweetens the custard and forms the caramelized crust when browned.
Flour
Stabilizes the egg custard so it thickens without curdling.

The step that matters

Stir over low heat until thickened like custard. Egg proteins set at moderate temperatures and can curdle or scramble if overheated, so gentle, constant stirring over low heat keeps the custard smooth.

Swap the orange

How well each one fits the dish's main ingredients (cream, lemon, sugar, egg, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Raspberryfits about as well
  4. Orangethe original

Fit is the average pairing score against cream, lemon, sugar, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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